NORI TORI SUSHI BUFFET

Name: NORI TORI SUSHI BUFFET
Address: 14838 PINES BLVD, PEMBROKE PINES, FL, 33029, US
Rating: 80.9

14838 PINES BLVD, PEMBROKE PINES, FL 33029

License #1622568

🍱 Japanese/Sushi ℹ️

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

December 11, 2025 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NORI TORI SUSHI BUFFET in PEMBROKE PINES currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 11, 2025. Across those visits, inspectors documented 35 total violations — 9 critical, 9 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 23, 2024

The latest inspection on December 11, 2025 shows 8 observation rows: 3 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

NORI TORI SUSHI BUFFET has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed bin of cooked chicken stored on floor at cook line. Operator properly stored.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) next to ice machine. Operator added sanitizer to bucket and corrected to 50ppm.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw salmon stored above shredded mushrooms inside low boy cooler at end of cook line. Operator properly stored.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp, raw chicken, and raw beef stored above raw cut vegetables inside 4 door cooler at hot station. Operator properly stored.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on fresh garlic in oil at cook line. Per operator, food stored on time for approximately 1.5 hours. Operator put time mark on food.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to dish machine. Operator provided.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed food employee reporting agreement form to operator.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed hand soap dispenser not working at hand wash sink next to dish machine. Operator replaced batteries.

Disposition: Warning Issued
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Sushi station handle touching masago, employee removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon rice on standing water, employee removed.
[35B-02-4] Insect control device installed over food preparation area. Devices over microwave in small preparation area, employee removed
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Several scans of energizer drinks inside two glass doors cooler- employee removed.
[08B-12-5] Stored food not covered. Containers of prep chips on top shelf of preparation area, employee covered.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - Side hibachi station-raw shell eggs (80F - Cold Holding) -Two sliding glass doors-; raw shell eggs (51F - Cold Holding). Per employee food held less than 4 hours, employee moved eggs to a walk in cooler for a quick chill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Side Hibachi: beans sprouts (60F - Cold Holding); garlic and oil mix (62F - Cold Holding), -Two sliding glass doors-cut melon (46F - Cold Holding); shrimp (50F - Cold Holding); shell mussels (50F - Cold Holding) per employee food held less than 4 hours, ice added to all containers, advised operator to move time temperature control food to a working cold holding unit.
[41-10-4] Toxic substance/chemical improperly stored. Lubricant 4D can, next to single service to go containers. , employee removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dishwasher area, hot water faucet completely shut off.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Sushi station- two sponges and food debris inside sink, -Cook line-sponge inside Employee removed all sponges
[31B-03-4] No soap provided at handwash sink. Kitchen area, next to prep sink, employee provided